Chicken With Riesling

Directions

1. 1
   Pat the chicken dry and season with salt and pepper. Melt two tablespoons of the butter in a large skillet and brown
2. 2
   the chicken. Add the shallots and saute a minute, add the cognac and carefully ignite. When the flame subsides add
3. 3
   the wine, cover and simmer over low heat until the breasts are just done, about 25 minutes. Remove to a plate and
4. 4
   cover with foil. Cover and simmer the legs until cooked through, about 10 minutes longer. Transfer to a plate.
5. 5
   Meanwhile, in a medium skillet, melt 2 tablespoons of butter and saute the mushrooms until they are browned.
6. 6
   In a small ramekin combine the last tablespoon of butter with the flour to make a paste. Whisk the cream into the
7. 7
   braising liquid left from the chicken and bring to a simmer. Gradually whisk the flour-butter paste into the braising
8. 8
   liquid and simmer, whisking, until no floury taste remains, about 3 minutes. Season with salt and pepper. Return the
9. 9
   chicken to the skillet, add the mushrooms, and briefly reheat.
10. 10
    *Serve with spaetzle, boiled potatoes or noodles